Stewed Black-Eyed Peas With Ham Hock

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 oz	113g	Tasso - small diced
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Minced garlic
2		Bay leaves
12 oz	340g	Ham hocks - (2 hocks)
1 lb	454g / 16oz	Dried black-eyed peas
2		Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 1-gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions and continue sauteing for 2 minutes. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender. Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and re-season if necessary.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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